Description
Healing Moroccan Lentil Soup is a nutritious and flavorful dish featuring soaked lentils, aromatic spices like cumin, turmeric, and cinnamon, tender sweet potato, and fresh cilantro. This warming soup combines traditional Moroccan spices with hearty vegetables to create a comforting meal that’s both healthy and delicious.
Ingredients
Scale
Soup Ingredients
- 1 cup lentils, brown or green, soaked (at least 6 hours or overnight)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 fennel bulb, finely chopped
- 2 large carrots, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/8 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 medium-size sweet potato, peeled and diced into 1-inch cubes
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the Aromatics: In a large pot, warm the olive oil over medium heat. Add the chopped onion, fennel, carrot, and minced garlic. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant, stirring occasionally to prevent sticking.
- Add Spices and Initial Broth: Pour in 1 cup of vegetable broth along with the ground cumin, turmeric, coriander, cayenne pepper (if using), and cinnamon. Bring the mixture to a low boil and let it cook for 10 minutes so the liquid reduces by about one-third, concentrating the flavors.
- Add Remaining Ingredients and Simmer: Stir in the rest of the vegetable broth, diced sweet potato, and the soaked and rinsed lentils. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes or until the lentils and sweet potato are tender, stirring occasionally.
- Finish with Lemon and Garnish: Remove the pot from heat. Squeeze in the juice of one lemon and stir to combine. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm and enjoy the healing flavors.
Notes
- Lentils should be soaked for at least 6 hours or overnight and rinsed to improve digestibility. If you skip soaking, add 2 extra cups of vegetable broth to ensure proper cooking.
- Adjust cayenne pepper quantity to control the spice level.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- This recipe is naturally gluten-free and vegetarian-friendly.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
